New York-style or not, bagels are a perfect breakfast or snack for busy people and breakfast lovers alike. But what makes them so special? Maybe it’s their crusty outer texture and their soft and warm inside, or maybe it’s because they are filling and can be paired with meat, veggies, cream cheese, or any kind of condiment, really.
What you might not know is that you can easily make bagels at home — they’re not only fast to prepare, but you can also bake them with only two ingredients! Yes, you read that right. You only need two items to make this tasty and convenient go-to.
"I love bagels. We eat them a lot in my house. The filling options are endless. My favorites are salmon, cream cheese, and salad," says recipe developer and blogger Susan Olayinka of The Flexible Fridge, who shared her recipe for two-ingredient bagels with us. Just like any fresh bread, the bagels can go to waste fast. "I found these go hard quickly. So store in an airtight container or a bread bin. Not in the fridge," advises Olayinka.
Gather your ingredients
To make homemade bagels, you just need some self-raising flour and Greek yogurt. You’ll need to set aside 3 1/2 cups of flour and two cups of Greek yogurt for this recipe. If you’re an avid baker or just love to eat delicious food, you may already have these ingredients at home. But even if you don’t, consider the cost of a takeout bagel versus getting these ingredients and making them yourself. You might actually save some serious bucks by doing the latter.
If you don’t have self-raising flour, there’s no need to run out to the grocery store and grab some. Self-raising flour is simply basic flour, with baking powder and salt added in. You can make self-raising flour yourself by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of flour you’re using.
Measure the ingredients and preheat the oven
Before you start mixing ingredients, be sure preheat your oven to 375 degrees F, since doing so can assure even cooking later on. After starting up the oven, measure the ingredients, then set them aside for the next steps. When it comes to baking, measuring accurately is key, so don’t rush just because there are only two ingredients! Now that we’re all set up, let’s get to mixing.
Mix the ingredients and knead the dough
Grab a large mixing bowl and pour in the self-raising flour. Next, add in the Greek yogurt. Mix the two ingredients with a spatula, and combine thoroughly. When the dough forms, knead it using your hands. You can also move the mixture onto a flat surface — though you’ll need to flour your surface before doing that — then knead it for about three to four minutes.
Make sure the mixture is not too sticky or dry. If it’s too sticky, add some more flour, just a little bit at a time. How can you tell if the dough is too sticky? If it sticks more to your hands than to the rest of the dough, it probably needs a little more flour. Of course, if it’s too dry and is more crumbly than doughy, you can add a little bit of Greek yogurt until it starts to come together. Next, divide the dough into eight equal parts, and then set them aside.
Roll the dough and seal the edges
On a floured surface, roll a dough piece into a cylinder shape using your hands, until it’s about 4 inches long. If you find that it’s sticking to your hands, coat them in flour and try again. Next, connect the edges of the dough to form a circle. Make sure you pinch the edges to completely seal them. Also, be attentive to the size of the hole — it should not be too small as the bagels will seal up when baked under high heat. Repeat the process to the rest of the dough pieces.
Place bagels on a lined baking tray and bake
Now, grab a baking tray and line it with parchment paper. Get your bagels and arrange them neatly on the tray. You can also coat each of them with egg wash to give them a shiny finish, or add a sprinkling of seasonings if you prefer, but they’re just as tasty without those extra touches.
Pop the baking tray in the oven and bake for about 18 minutes. When time is up, immediately get your bagels out of the oven to prevent overcooking them. You can serve while warm, or let them cool and store in an airtight container for up to 24 hours.